Please note: If you have a promotional code you'll be prompted to enter it prior to confirming your order.

Customer Sign In

Returning Customer

If you have an account, please sign in.

New Customers

If you subscribe to any of our print newsletters and have never activated your online account, please activate your account below for online access. By activating your account, you will create a login and password. You only need to activate your account once.

In a large pot, heat oil over medium-high heat. Add onion and garlic and sauté for 3 minutes, until brown. Add the zucchini slices, salt, and pepper and sauté for 3 minutes until very light brown. Add water and increase heat to high, and bring to a boil. Reduce heat to low and simmer for 15 minutes.

Mix in mint and lemon juice, then transfer to a food processor, or use an immersion blender, and puree until smooth. Return soup to pot, and heat gently. Add salt and pepper to taste, and garnish with mint leaves before serving.

This zucchini and mint soup recipe is from Roni Polak, MD, Track Director of the Culinary Health Education Fundamentals (CHEF) Coaching Program at the Institute of Lifestyle Medicine at the Spaulding Rehabilitation Hospital in Boston. He is also a Research Associate for the Department of Physical Medicine and Rehabilitation at Harvard Medical School. Follow Dr. Polak at: